Preheat oven to 425 degrees F. Place two flatbreads on a large baking sheet. Bake 5 to 7 minutes or until lightly browned and edges are crisp. Transfer to a wire rack; cool. Repeat with remaining flatbreads.
Meanwhile, in a large bowl combine the next five ingredients (through basil). Drizzle with vinaigrette; toss gently to coat.
Spread hummus on cooled flatbreads. Spoon tomato mixture over hummus. Sprinkle with feta cheese and fresh pepper. Cut flatbreads into wedges.